1 1/2 c. raisins
1 1/4 c. bourbon
4 c. all-purpose flour
2 tsp. baking powder
1 tsp. ground nutmeg
1 tsp. ground mace
1 1/2 c. butter
2 1/4 c. packed brown sugar
6 eggs
4 1/2 c. chopped pecans (1 lb.)
1 c. chopped candied cherries
1 c. chopped candied pineapple
1 1/2 c. orange marmalade

Combine raisins and bourbon; let stand 1 hour. Drain raisins, reserve bourbon. Grease a 10 inch tube pan and line with heavy brown paper; grease.

Combine flour, baking powder, nutmeg and mace. In another bowl beat butter with electric mixer 30 seconds. Add brown sugar, beat until fluffy. Add eggs, one at a time, beating well. Add dry ingredients and reserve bourbon alternately to beaten mixture, beating after each addition. Turn batter into large mixing bowl. Combine raisins, pecan, cherries and pineapple; fold into batter. Stir in marmalade.

Spoon batter into prepared pan. Bake in a 300 degree oven for 3-3 1/2 hours or until done. Cool 10 minutes. Remove from pan; cool. Wrap in bourbon-moistened cheesecloth; over wrap with foil. Occasionally remoisten cheesecloth with bourbon. Store in refrigerator 3-4 weeks.